A COMPANY PRODUCT

LUIS CARLOSTOLENTINO GOMEZ

INSTRUCTOR
RAMIRO ANDRADE POLANCO

NATIONAL PRESSURE SERVICE

LOGISTICS MANAGEMENT

2017
 TABLE OF CONTENTS

1. INTRODUCTION
2. GENERAL OBJECTIVE
3. Characteristics of the product or service
a. Our Company Producto or Service
b. Name of the product or service
c. Product or service characteristics:
d. Class of the product or service
e. Parts of the product or service
f. Product or service characteristics
g. Functions of the product or service
h. Prices

4. Market Competence
a. Investigate two competing products or services.
b. Determine ten characteristics to evaluate with your product or service.
c. Compare the products through a Product Report.
d. Establish the advantages and disadvantages of your product or
service in relation to the competition
e. Determine the excellence of your product or service

5. Selecting Providers
a. Research at least two suppliers to supply and distribute with materials
or services their companies.
b. Establish ten characteristics to evaluate suppliers and distributors
c. Compare the suppliers and distributors of your product or service.
d. Select the best supplier and distributor for your product or service.
f. Justify the selection of the supplier or distributor

6. Company Communication
Diagram the flow of information to be established in the following:

a. Internal communication of the company

b. External communication of the company with company members and

clients,
suppliers and vendors.
 3. Characteristics of the product or service

a. Our Company Producto or Service

Natural y Organico We are a leading company in the regional market,

dedicated to the manufacture and commercialization of dairy products, for this
we have the appropriate technology and a human talent committed to corporate
values, with professional ethics and with a high degree of responsibility for that
our products are of an excellent quality, which favor the health and nutrition of
the people of the region.

b. Name of the product or service

Natural y Organico is a company dedicated to the manufacture and

commercialization of Greek Yogurt and Greek Yogurt. Our brand is called
'Premium ®.

Premium®. Yogurt is a Yogurt Made with only natural ingredients. It is made by

artisanal means which makes it have more concentration of proteins, At the
moment is the Yogurt with more protein in the Colombian market and is ideal for
all those people who practice sports, take care of their line, are dieting or simply
want a natural and healthy snack. In addition, it is used as a substitute for oil,
mayonnaise, butter in preparations of healthy baked goods.

c. Product or service characteristics:

The most important feature of our product is the quality, our product is handled
by people highly qualified in food handling and with Good Manufacturing
Practices (BPM) training, this makes our yogurt of higher quality

The design of our product is innovative, it is aimed at everyone especially

between the ages of 23 and 31, it will have an attractive packaging that will
make people interested in our products. You will have a good quality packaging
so that its content has a longer duration and resistance, the label will be
adhesive. As we are going to make different fruit yogurt we will put labels for
each type of flavor, the size of the yogurt (according to the survey results), it will
be in a glass of dimension . pack in other presentations.

d. Class of the product or service

The product that is thought to produce and also to commercialize in the
Processor of Natural and organic is the yogurt that, through the fermentation of
the milk, is given thanks to the specific microorganisms; therefore, it is a product
with very nutritious characteristics and of an easy digestion for the human being
 e. Parts of the product or service
Yogurt: It is the product of fermentation of pasteurized milk, homogenized and
enriched in total solids (by concentration or addition of milk powder), by addition
of the yogurt culture and incubation at 40-45 ° C, with without flavoring, fruit and
sugar. The crop is made up of Streptococcus thermophilus (50%) and
Lactobacillus bulgaricus (50%). Depending on the consistency, three types of
yogurt are known:
- Tasered: When you present a solid gel solidified in the container that is usually
consumed with the help of a spoon.
- Shake: When it has a gel which, after curdling, has been carefully chopped,
cooled and packaged, and in the package it experiences an increase in its
viscosity until it reaches a nearly firm consistency.

f. Product or service characteristics

The most important feature of our product is the quality, our product is
manipulated by people highly qualified in food handling and with Good
Manufacturing Practices (BPM), this makes our yogurt of higher quality.

g. Functions of the product or service

Thanks to the production of yoghurt and other fermented dairy products, acid-
lactic bacteria will continue to represent a breeding ground as probiotic cultures.
These are complemented with the bacteria present in our intestinal flora and
contribute to the proper functioning of the digestive system. In the face of
growing consumer demand, every day more concerned about health, the
international market for these products is constantly increasing.
The action of these bacteria triggers a microbial process by which lactose (milk
sugar) is transformed into lactic acid. As the acid accumulates, the structure of
the milk proteins changes (they are curdling), and so does the texture of the
product. There are other variables, such as temperature and milk composition,
which influence the particular qualities of the resulting products.
One of the most remarkable properties of yogurt is its ability to regenerate the
intestinal flora, which is greatly affected by poor diet and especially by infections
and drug abuse such as antibiotics.

a. Prices

The price that was used for each of the products was a fair price, which is below
the price range of other products in the market, this was done to achieve market
penetration, which consists of entering prices low and with high quality, to attract
customers, and then to level and stabilize prices more or less like those of the
competition

PRODUCT UNITS OF UNIT VALUE

NAME SALLE
 Yogurt de Flavors1 liter 56.000 12000
Yogurt de Flavors 500ml 55.000 7000

4. Market Competence

a. Investigate two competing products or services

Analysis of the competition

To talk about competition, just go to the supermarkets and go through the dairy
section and realize that there is a very wide offer of products, talking pecifically
yogurt, as stated above is a very segmented market. Yogurts of different prices,
presentations and flavors are what for the consumer becomes an attractive
option when choosing the product, and you can find the one that most closely
matches your needs, budget, taste and flavors. Specifically, as direct
competitors you can find brands like Colanta, Alpina, El Zarzal and Parmalat.

Prices and presentation of some products more representative of the

competition for the case of yogurts
 b. Determine ten characteristics to evaluate with your product or
service

PACKAGING CHARACTERISTICS
STORAGE CHARACTERISTICS
PHYSICOCHEMICAL CHARACTERISTICS
Biological characteristics
TECHNOLOGY
WEATHER CONDITIONS
DESIGN
ENVIRONMENTAL FACTORS
PRESENTATION OF THE PRODUCT
NUTRITIONAL CHARACTERISTICS

c. Compare the products through a Product

comparative analysis

As a direct distribution process the competing products are located inside the
buyer's premises. The store Éxito S.A. has a wide range of dairy products and
their derivatives for marketing in which the following brands stand out:

• Alpina: Cuenta con presentaciones de 200 ml. a $2400 1 litro con un

valor de $ 12000y 2 litros a $21000

• Parmalat: Shows a presentation of 1 liter to $ 13000

• Yogurt Success: Your 1 liter presentation costs $ 10000

 d. Establish the advantages and disadvantages of your product or
service in relation to the competition

As a competitive advantage, and already proven, it is possible to offer

consumers a better quality yogurt, because although it is known that a whole of
the companies producing milk are in cold weather and cold milk has very low
organoleptic characteristics, that is to say, their content in total solids and fat is
very poor, in addition that the costs of production are very high, whereas the
milk produced in the tropic has excellent characteristics its fat content and total
solids is very good, and the production costs of these farms are lower
compared to cold weather.
As a value proposition, all the yogurts that will come out of the plant will be
made of fruits, but in addition they will have pieces of the fruit with which they
are elaborated. In the market there are already yogurts with these
characteristics, but their costs are very high, what will be sought is that people
in strata 1, 2 and 3 can access this type of products that many times as said
before by their senior costs can not and yogurt is proven is one of the most
nutritious food and should be part of the diet of all people.

They are disadvantages those competitors that have long been in the market in
addition to being positioned, with brands and products established, handle very
high production volumes, the above mentioned becomes an advantage for the
competition and at a disadvantage for the company, since will be a new
organization in a very competitive market where competitors, so to speak, carry
too much advantage in terms of production, sales volumes, consumers loyal to
the brands and the products they handle. All this becomes a challenge for the
Natural and Organic processor, because it will have to compete with better
quality and more attractive prices that draw attention to potential future
consumers.

e. Determine the excellence of your product or service

Our product is going to be of excellent quality, it will be 100% natural, its color
and flavor is allowed, the fruit that is added is fruit that is made in the plant, it is
going to handle raw material from the stable until the plant that is where the
yogurt is going to be produced. The raw material will be of the best quality, and
that meets all the requirements that the Invima requires, will be used dyes and
flavorings allowed, in addition the fruit to be added will be processed in the
same plant, without additives so that it does not affect the yogurt processing
process. The use of preservatives will be necessary in minimum quantities to
ensure better quality terms. It will be a very nutritious and exquisite product.
 5. Selecting Providers

a. Research at least two suppliers to supply and distribute with materials or

services their companies.

Identification and establishment of supplier options

Crops

Proes: Crops, Chr Hansen, and Daniosco

Containers and / or packaging

Endipack LTDA. Manufacturing company of plastic packaging. Plasdecol S.A.

Oc. Occidental de plástico S.A.

Iberplast. Ibero-American company of plastics S.A. Troformas.

Equipment for dairy processing

MGT, Liquid and Process System. JJ Industrial. Colombia

Tecnilac willgo U.S.A. Comek. Colombia. Servinox.
Agro-dairy Center. Everything for the food industry. Colombia. Ci Talsa.

Fruits

Wholesale in the market place

b. Establish ten characteristics to evaluate suppliers and distributors

 Experience: The greater experience of the supplier company, probably

greater efficiency and security in its supply.
 Reputation: You should consider, for example, if the testimonials of your
customers are favorable.
 Organization: Example, your staff is qualified, if you have a good
distribution system.
 Location: The closer the better the supplier is located, especially if we
are the ones who constantly have to go where it is.
 Customer service: Ability to quickly provide all the information required
for a specific product, delivery times, technical data sheets. The
commercial, technical and logistic support that the supplier can supply
will be taken into account.
 Economic situation: The economic situation is stable, this could mean
quality products and a safe supply; if they had financial difficulties, this
could mean a possible decrease in the quality of their products (by
wanting to reduce their costs), the possibility that they would stop taking
 our orders (for example, by failing to pay their own suppliers) (because
of their need for liquidity), etc.
 Size: If the small supplier is likely to be more direct care (eg, the
possibility of better solving any inconvenience we have), greater
flexibility to adapt to our needs, and greater bargaining power for us; if it
is a large supplier, it is probably more efficient andsecurity of supply, but
less bargaining power for us.
 Manufacturer or wholesaler: The main advantage of manufacturers with
respect to wholesalers is their low prices, but their main disadvantage is
that they probably can not offer the variety of products that a wholesaler
could offer us, especially when making small orders.
 Logistics performance: Every supplier shall ensure that logistic
development activities are planned and carried out during the product
life cycle stages, thereby ensuring the satisfaction of the company's
specifications regarding fulfillment of orders and delivery times.
 Commercial performance: The organization requires a supplier that is
profitable for the company, in terms of discounts and payment terms.
This flexibility of each supplier demonstrates its commercial stability and
provides a confidence backing in economic terms.

c. Select the best supplier and distributor for your product or service.

The choice of the supplier that offers the product and the conditions most
appropriate to the needs of the company will proceed. The selection of
suppliers basically uses economic and quality criteria, although a combination
of both can be used.

Economic criteria

The selection is made taking into account the price of the articles, the
commercial discounts, the payment of the expenses (transport, packaging,
loading and unloading, etc.), discounts for volume of purchase (rappels) and
payment terms .
The supplier with the lowest final price will be chosen. Logically, when two
products meet the same economic conditions, the one with the highest quality
will be chosen.

Quality Criteria

When the supplier attaches great importance to the quality of the articles at the
time of selection, they must undergo a meticulous comparative study of their
technical characteristics, analyze samples, perform tests, and so on. This
criterion is used when the premium in the company is to get a product of a
certain quality, which does not have to be necessarily the best, but the one that
interests the buyer at that time
d. Justify the selection of the supplier or distributor

Suppliers owned by a company will greatly determine the success of the

company. Having good suppliers not only means having quality inputs and,
therefore, being able to offer quality products, but also the possibility of
having low costs, or the safety of always having the same products
whenever they are required.
So every time we have to choose our suppliers, we must take our time and
evaluate well the different alternatives that exist. The first thing a company
sets when evaluating a supplier is the price and quality of its products or
services; however, there are other criteria or factors besides price and
quality, which must be taken into account when deciding on a particular
supplier.

6. Company Communication

Diagram the flow of information to be established in the following:

a. Internal communication of the company

b. External communication of the company with company members and
clients, suppliers and vendors